| 000 | 00451nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aD D Hamann | ||
| 245 | 0 | _aMethods for Measurement of Rheological Changes During Thermally Induced Gelation of Proteins:Rheological monitoring can help us better understand the chemistry which produces desirable structure | |
| 260 | _cMarch 1987 | ||
| 300 | _a100 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
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| 999 |
_c425399 _d425399 |
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